alexa Salmonella Food Poisoning | OMICS International| Journal Of Community Medicine And Health Education

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Salmonella Food Poisoning

Food-borne infections are common and constitute an important health and economic burden globally. Among the factors responsible for this burden are centralization and globalizations of food supply, increasing microbial resistances to antibiotic and growth of immunosuppressed subpopulations. Non-typhoidal Salmonella is one of the most reported causes of food-borne infections. Food products of animal origin (contaminated meat, poultry, eggs, and dairy products) are considered the most commonly identified source of Salmonella Infection. Eating undercooked eggs or meals prepared with uncooked eggs is a well-defined risk factor; in the last two decades, many salmonella outbreaks related to raw or undercooked egg consumption have been reported in deferent parts of the world. Salmonella bacteria are classified into different groups (B, C, D, and E); within each there are many serotypes. More than two thousands of Salmonella serotypes have been described and all of them are considered pathogenic. Amongst them; S. Enteritidis and S. Typhimurium are the most commonly reported.
  • Share this page
  • Facebook
  • Twitter
  • LinkedIn
  • Google+
  • Pinterest
  • Blogger

Last date updated on September, 2014